This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Stir-Fried Asparagus

By: Rochelle Higgins

"This sauce dish, with crisp-tender asparagus and crunchy water chestnuts, can be served as a meatless entree or side. Rochelle Higgins of Woodbridge, Virginia shared the recipe."

Rate/Review | Read Reviews (2)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 servings

Ingredients

1 tablespoon cornstarch
3/4 cup reduced sodium chicken broth or vegetable broth
2 tablespoons reduced-sodium soy sauce
3/4 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
1/2 green pepper, julienned
1/4 cup sliced green onions
1 garlic clove, minced
1 tablespoon canola oil
1 cup sliced fresh mushrooms
1 (8 ounce) can water chestnuts, drained

Directions

In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry the asparagus, green pepper, onions and garlic in hot oil for 2-3 minutes. Add the mushrooms; stir-fry for 1-2 minutes. Add water chestnuts; stir-fry 1-2 minutes longer. Stir broth mixture; add to the vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

Footnotes

Nutritional Analysis: One serving (1 cup) equals 133 calories, 5 g fat (trace saturated fat), 0 cholesterol, 567 mg sodium, 17 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.